Ingredients
Scale
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- 2 large English cucumbers (seedless)
- 4 ounces cream cheese, softened at room temperature
- 1 ripe avocado, sliced into thin strips
- 1 large carrot, julienned into matchsticks
- 1 red bell pepper, julienned into thin strips
- 2 green onions, sliced lengthwise
- 6 ounces imitation crab sticks, pulled into shreds (or protein of choice)
- 2 tablespoons sesame seeds (white, black, or mixed)
For Serving:
- Soy sauce, tamari, or coconut aminos
- Pickled ginger (optional)
- Wasabi paste (optional)
- Spicy mayo (optional): 2 tablespoons mayo + 1 teaspoon sriracha
Instructions
- Prepare the cucumbers: Wash and dry the cucumbers thoroughly. Using a vegetable peeler or mandoline slicer, create long, thin ribbons by peeling the cucumber lengthwise. You want strips about ⅛-inch thick and as long as possible. Aim for 12-16 strips total. Stop peeling when you reach the seedy core (you can save this for salads or snacking). Lay the cucumber strips on paper towels and pat them dry – this is important for preventing sogginess!
- Prep your fillings: While the cucumber strips are drying, prepare all your fillings. Cut the avocado into thin strips, julienne the carrot and bell pepper into matchstick-sized pieces, slice the green onions lengthwise, and shred the imitation crab (or prepare your chosen protein). Arrange everything on a clean work surface for easy assembly.
- Prepare the cream cheese: In a small bowl, stir the softened cream cheese until it’s smooth and spreadable. If it’s too thick, you can add a tiny splash of water or a squeeze of lemon juice to thin it slightly.
- Assemble the rolls: Lay one cucumber strip flat on your cutting board, with the wider end closest to you. Spread about 1 teaspoon of cream cheese evenly over the entire cucumber strip – this acts as your “glue.” Leave about ½ inch at the far end without cream cheese to help seal the roll.
- Add the fillings: Place a small amount of each filling on the end of the cucumber strip closest to you, arranging them in a line across the width. Don’t overfill! Use approximately: 1-2 avocado slices, 2-3 carrot matchsticks, 1-2 bell pepper strips, a piece of green onion, and a small amount of shredded crab. Sprinkle with a pinch of sesame seeds.
- Roll tightly: Starting from the filled end, carefully roll the cucumber strip away from you, keeping it tight and compact as you roll. The cream cheese will help everything stick together. When you reach the end, press gently to seal. The roll should hold together on its own, but you can secure it with a toothpick if needed.
- Slice and serve: Using a sharp knife, cut each roll in half or into thirds for bite-sized pieces. Arrange on a serving platter, sprinkle with additional sesame seeds, and serve immediately with soy sauce, pickled ginger, wasabi, and spicy mayo for dipping.
- Repeat: Continue making rolls with the remaining cucumber strips and fillings. You should get 12-16 rolls depending on cucumber size.
Notes
- Cucumber thickness matters: If your strips are too thin, they’ll tear easily. Too thick, and they won’t roll well. Aim for about ⅛-inch thickness.
- Dry those cucumbers: Patting the cucumber strips dry prevents soggy rolls and helps the cream cheese adhere better.
- Don’t overfill: Less is more! Overstuffed rolls won’t seal properly and will be difficult to eat.
- Make them ahead: These can be assembled 2-3 hours ahead and stored covered in the refrigerator.
- Customize freely: Use any vegetables, proteins, or spreads you love. The formula works with countless combinations!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size: 4 cucumber rolls
- Calories: 145
- Sugar: 4g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 18mg